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Braised beef tendon is sliced and dressed in chili oil and Sichuan peppercorn for a numbing, spicy cold appetizer. Rich in collagen and protein, this dish is a favorite at family banquets and pairs well with intermittent fasting meal plans.
Rinse beef tendon thoroughly and remove any residual fat; place the tendons in a large pot and cover with cold water.
Bring water to a boil over high heat, blanch tendons for 5 minutes, then drain and rinse to remove impurities.
Return tendons to the pot with 2 fresh green onions and ginger slices, cover with new water, and simmer gently over low heat for 2.5–3 hours until tendons are fork-tender but still have a springy texture.
Remove tendons and let them cool completely at room temperature before refrigerating for at least 1 hour; this helps firm up texture for clean slicing.
Slice the chilled tendons thinly on a bias, arrange on a serving plate, and evenly dress with chili oil, ground Sichuan peppercorn, soy sauce, black vinegar, sugar, sesame oil, and salt.
Toss gently to coat all slices, let marinate for 10–20 minutes in the fridge for optimal flavor infusion, and serve cold as an appetizer.
